Author
Topic: Fasting Recipes (Read 31029 times)

We dont have long to go for our Pascha.....here is a recipe, that i modified from the original....

Chocolate lenten cake

1 1/2 cups of plain flour1/2 cup of sugar1/3 cup of cocoa1 teaspoon of bicarbonated soda/small teaspoon of baking powder.1 teaspoon salt1 tablespoon apple cider vinegar1 teaspoon vanilla pure essence or the sugar type and if you like (2 teaspoons of rose water .....if you like ,otherwise it does not matter)1/2 cup apple sauce .......home made is fine(boil apples preferably green and cook till soft and mash them)1 cup of water

Pre heat oven ////170 celsius(spelling)or not too hot the oven

Mix plain flour,sugar,cocoa,bicarb soda and salt.....Add vanilla(and rose water if you like),apple cider vinegar and apple sauce...do not stir too much .....it will make all the air come out from the mixture....add the water to make a not too thick mixture...

You can add some turkish delight cut into pieces before baking cake......Or you can add chopped fresh dates in the mixture before baking....Or walnuts ..place them into patty cups or cake tin whichever prefered..........use a non stick pan, or small patty tins...the paper ones...bake for about 30 minutes.......or until a skewer(wooden stick) comes out clean when put into the cake mixture...

when cake is done, you can sprinkle with some Rose essence or leave it without/whatever is prefered...dust some icing sugar on top or use icing and cocoa to make a choc topping....Icing sugar/cocoa and little bit of water to make thick icing...

This cake is a little changed from the cook book of lenten cooking and what i got from the internet...

enjoy....but not too much...

NOTE//some turkish delight list ingredients....gelatine if it says make sure it is not from an animal...if it does not say it..then it is from an animalotherwise gelatine from vegetable gum or seaweed gelatine is fine.(many lollies have beef gelatine added...if its not listed, then be sure it has beef gelatine)

This cake is very tasty and low in fat.......the oil or butter replacement is ...APPLE SAUCE..Glory be to God...helen

Logged

A Prudent man foresees evil and hides himself;The simple pass on and are punished.-Proverbs27:12-

Heat beans in microwave with a few drops or a dash of the Liquid Smoke (for that authentic fried-in-lard taste of real refried beans).

Brush both sides of the tortillas lightly with corn oil (both sides) or spray with Pam. Brush a cast iron skillet with oil or spray Pam and heat on medium high till not quite smoking. Drop in tortillas one at a time, and heat on both sides for about 10 seconds. You are just trying to heat them through, not brown them.

Put approximately 3 tbsp. of beans on each tortilla, roll up and keep covered in a warm (175 degree) oven till ready to serve. Serve with guacamole and pico de gallo.

1. Take the hash browns and heat them according to package under a broiler until browned then add them to a heated can of vegetarian refried beansn (eiether from a microwave or stovetop) [On saturday and Sunday they can be fried in oil)2. You may add 1 tsp of chilipowder and/or 1/2 tsp of Mesquite Liquid Smoke.

3. Microwave the tortillas until hot (45 seconds to 1 minute). Serve them at the table for a do it yourself meal. We provide the usual Tex-Mex condiments of chopped fresh tomatoes, onions, cilantro, chopped jalepenos, you may even add soy cheese that is grated. As side items we offer spanish coleslaw, spanish rice, guacamole, pico de gallo, and taco sauce or salsa.

4. To make the tacos, simple place a table spoon of the potato and bean mixture in the tortillo and then stuff it with the condiments you like and then fold it in half and eat with your hands.

Thanks for the Bean Roll Recipe, it is definitely a nice addition to our Lent menus.

Liquid Smoke seems to be quite popular around Great Lent! I bet you could add it to just about any kind of beans or TVP chili. This gets into that grey area of Lent (and I've heard it argued by strict Vegans too), that we're just bending the rules to make things taste a little "meatey". Same with soy cheese, coffee creamer and seitan Chik-N patties. I don't think I've got the will power to just eat seeds and greens though.

Thomas - I'll have to try the bean & hashbrown version. Sounds good.

Logged

On the spiritual path somewhere between the Simpsons and St. Theophan the Recluse, but I still can't see the Springfield city limits sign yet.

Preheat broiler. Rub each ear of corn with a few drops of oil and place corn, whole poblano chiles, and whole bell peppers under broiler on a baking sheet. Turn frequently till corn is light golden brown, and chiles and peppers are slightly charred all over. Place peppers and chiles into a paper bag and steam for a few minutes. Cut corn off cob with sharp knife. Peel skins off peppers and chiles, discard cores and seeds (don't rinse the peppers/chiles in water), chop roughly.

(If you don't have fresh corn, use frozen corn, but omit the broiling. Just add to the chowder. See below.)

In 2 tbsp. oil, saute onion & garlic till limp. Add water, potatoes, and vegetable base. Bring to a gentle boil, then lower heat and simmer till potatoes are only just cooked. Don't cook till mushy. Add poblano, bell pepper, corn and heat through. Ladle out about 2 cups of soup w/ potato, peppers, corn, and about 2 tbsp. of the chopped cilantro into a food processor. Blend till creamy. Be careful while blending very hot liquids. Return creamed soup to the remaining vegetables in the pot, stir to mix, add rest of chopped cilantro, season with black pepper and serve with corn tortillas. Serves 4.

Originally posted by Donna Rose. I had asked about birthday cake for my daughter whose birthday is March 25th.

--------------------------------------------------------------------------------Funny you should ask this...my birthday was last Friday, and my godmother sent my mom a recipe for a lenten cake to make, in case my mom was going to make me a cake (I live in a non-Orthodox household, but my mom is very supportive of me during the fast). We wound up not having the time to make the cake for last Friday, but I plan on giving it a go as soon as I have a bit of time. Here it is:

Measure flour, soda, cocoa, salt, and sugar into a large mixing bowl. Add vinegar, vanilla, oil, and water and mix well. Pour batter into greased 9 x 13 inch pan. Bake at 350 for 45 minutes. Let cake sit for 1 hour and then sprinkle powdered sugar on the top or use a non-dairy vanilla frosting... I think Duncan Hines has a couple.

The only thing is that this recipe calls for vegetable oil...depending on how strictly you and your party guests are observing the fast, this may pose a problem. Perhaps ask your priest if for that one day oil might be something you can cook with? Also, my godmother noted to me after sending this to me that if you use raspberry vinegar instead of regular, it adds a nice lil berry taste to the cake. I haven't tried baking this yet, but it seems easy enough. Maybe do a test run a few weeks before the party to make sure it comes out good? If you do, let me know how it tastes!

I'm sure most people are, so to speak, seasoned fasters and don't need this, but... If anyone has a Christmas Tree Shop in their city, they are a GREAT source for unusual brands, hard to find foods, etc. If you're a creative cook, which I'm not, I'm sure you could find *tons* of ingredients for Lenten meals. I bought some tasty rice crackers and a Thai noodle dish that you just need to nuke. We have a MAJOR supermarket chain where I live, and still, I saw a lot of products I've never seen before. Their prices are decent too.

Suzannes' idea was posted in another thread, but I thought it would fit best here. Enjoy! - Cleveland, GM

Directions: 1. Mash the tofu. 2. Combine all ingredients and mix thoroughly. 3. Forms about 6 large patties and cook slowly on both sides in lightly oiled skillet or Teflon skillet over medium heat. 4. Cook the first side with the lid on, then remove lid for the second side.

Here are two you may wish to try on St Patrick's day, sorry no green beer fasting recipes today.

St Patrick's Soup

St Patrick Potato soup is a soup named in honor for St. Pa¡draig. It is a modern soup never eaten by St. Paidraig as there were no potatoes in Ireland when St. Pa¡draig was there. This being said, it is an excellent fasting soup made from potatoes that uses oatmeal for thickening. It is interesting because it does not use milk, the common ingredient in most potato soups eaten in the US. Remember to use Irish cut oatmeal and not rolled oats when you make this, it is quite different. This soup can be served with warm soda bread for a complete Irish experience!

Directions: 1.Preheat the oven to 375 degrees F . 2.Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly. 3.In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl. 4.Add soy milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together. 5.Form the dough into a large ball with your hands, adding a bit of milk if necessary. 6.Press or roll out the ball of dough until it is 1 inch thick. 7.Cut the dough into 16 squares or triangles. 8.Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges

Directions:1) in a sauce pan heat the honey and peanut butter gently.2) Then fold in other ingredients when the mixture is soft3) Pour on to a non-stick 8X8 inches baking dish or dish sprayed with a nonstick cooking spray4) Spread to 1-2 inches thickness5) Chill then cut into squares

Place all ingredients except lemon juice and tahini in saucepan and bring to the boil then reduce heat and simmer for 45 min, OR place them in the crock pot and cook for 7-8 hours.In a soup bowl, whisk tahini and lemon juice together, then carefully add a table spoon of the hot broth from the soup to the bowl and mix well. Keep adding spoonfuls of the broth and mixing, and the mixture will thicken in the bowl. When it is smooth and creamy, add it to the soup in the pot and stir well. If using stove top, bring it to the boil again three times or in the crock pot, allow to cook a further 30 mins stirring three times.

« Last Edit: February 28, 2007, 07:27:31 PM by ozgeorge »

Logged

If you're living a happy life as a Christian, you're doing something wrong.

Mix all ingredients until you get a tight dough. Shape into cookies and place on a baking tray lined with baking paper. Bake in a low oven until lightly golden. When baked, dust with fine powdered sugar while still hot.

« Last Edit: February 28, 2007, 07:47:31 PM by ozgeorge »

Logged

If you're living a happy life as a Christian, you're doing something wrong.

Just have to tell everyone I've made a major discovery for myself. French Lentils. They are small and green and keep their shape and texture when cooked, as opposed to the brown or pink which fall apart so easily. Made a pot of them with 2 heads of roasted garlic, oregano, veggie soup base and the oh-so popoular, Liquid Smoke. Fabulous.

Logged

On the spiritual path somewhere between the Simpsons and St. Theophan the Recluse, but I still can't see the Springfield city limits sign yet.

This year I've discovered that there is no better cuisine for fasting than South Indian, and it's basically what I've been subsisting on since Lent started. This is a dish that's pretty quick and easy to make and can be eaten with almost any meal and never gets old.

Directions:1. Pressure cook the lentils with 2 C water for 10 minutes, or boil them until they give up and turn completely mushy.2. While the above is taking place, in a pan heat the oil on medium, and add the cumin, red chilis, black mustard, asafoetida, fenugreek, and curry leaves. Fry until the mustard seeds start to pop.3. Add the mixed vegetables and jalapeÃƒÂ±os, and stir-fry for a few minutes.4. Add the tamarind with its water, salt, turmeric, and sambar masala. If using tamarind paste also add 1 c water.5. Cover and cook until the vegetables are tender.6. Add the cooked lentils with their water. If necessary, add more water until a thick soupy consistency is reached.7. Serve with chopped cilantro. Goes well with rice, idli, or vada.

Note: you may need to make a trip to your local Indian grocery to pick up some of these ingredients.

Sift dry ingredients together in a large bowl.Whisk wet ingredients together in another bowl.Pour wet ingredients into dry ingredients and mix well.Use this batter as you would normal waffle batter in a waffle iron.

Logged

If you're living a happy life as a Christian, you're doing something wrong.

Directions:1) Blend everything together, place mixture in an air-tight container and chill several hours or overnight, before serving, to blend flavors. 2) Split Greek-style pita bread or Arab pita pocket bread and fill with the stuffing mixture.3) Place on cookie sheet and cover with aluminum foil. Bake at 350 degrees until heated through.

These are good, we like them with a little chopped green onion just before eating them.

In the spirit of Tamara's quick and practical breakfast idea, I offer this idea, which even my older children like!

Buy one of the bags of already shredded coleslaw in the prepackaged salad area of your supermarket. Find a Japanese or international specialty store and buy an Asian Ginger or Sesame Salad dressing (make sure it is not also a marinade--such as those found in supermarkets--their flavor and consistency will not do). Mix together and you have Asian coleslaw! It is filling, easy and tasty!

Also, another quick Greek dish is this: in a pot place orzo pasta (enough for the amount of people you are cooking for), ample water mixed with store bought vegetable broth or vegetable bouillon, a few tablespoons of olive oil, and a large can of garbanzo beans with their water or without their water. (Their water adds more salt). Boil all together (make sure to keep an eye on it, and mix it periodically) until the orzo absorbs all the water. After it has, turn off the flame, and let cool a bit. When serving, add some more extra virgin olive oil on top for extra flavour if you like, and/or add some freshly grated pepper and you have a tasty, stick to the ribs, pasta dish-- Greek Lenten style.

Another tasty tip for all Lenten pasta dishes: In Sicily, this is called the 'poor man's parmesan' cheese, it adds crunch and flavor: make flavored Italian style breadcrumbs at home or buy store bought (although it seems that there are some non-fat milk solids in the bread in most commercial brands). Spray a tray with spray olive oil, (these 'Pam' sprays are a must for cooking in helping to watch the waistline), spread the breadcrumbs on it, and place them in your oven/toaster for a few minutes.

I just sent someone to this site and then realized that some of the Thanksgiving recipes I mentioned were not posted yet. Here are a few Thanksgivimng fasting dishes you can take to a non-orthodox meal and get great comments.

Directions:1.Put into a clean bowl salt, sugar, and pumpkin pie spice.2.Blend or food process the tofu until smooth.3.Stir into the pumpkin mixture, and pour into the pie shells.4.Bake in preheated oven at 425 degrees for 15 minutes.5.Turn down the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean.Makes 2 pies

Directions:1. Heat oven to 400 F. Have ready a 15 1/2 x 10 1/2 inch pan.2. Cut top of pumpkin, about 2 in. below stem.Scrape out seeds and stringy pulp with a spoon.3. Mix oil and butter in a small cup.Lightly brush some inside pumpkin, then sprinkle with 1/4 tsp of the salt.Place cut side down at one side of the pan.Pile carrots, potatos, apple, onion and garlic at other end of pan.Drizzle with remaining oil mixture, then sprinkle with the remaining salt, the thyme and pepper.Toss to coat, then spread out.4. Roast 30 minutes, turning vegetables over once.Increase oven temperature to 450 F, turn pumpkin over and continue roasting 15 minutes, turning vegetables oncemore, until vegetables and pumpkin are tender.Fill pumpkin with vegetables.Cut in wedges to serve.Serves 6.

Making Chickpeas Less "Windy".I tend not to eat too much of one of the fasting "staples", chickpeas, as they tend to give me wind, but I stumbled upon a tip in a Greek Monastery Cookbook which actually works (I tried it last night!). You just need a tablespoon bicarbonate of soda (baking soda) and a large sprig of rosemary.Soak the chickpeas overnight as usual.Drain them the next day and mix them with 1 tbsp of baking soda and let them sit for an hour.Wash the chickpeas with plenty of water and drain.When you boil them, add the rosemary.Use the chickpeas as desired.

Try it! It works!

Logged

If you're living a happy life as a Christian, you're doing something wrong.

Heal the oil in a skillet over medium heat; add in the onion and bell pepper; cover, and cook about 5 minutes, until softened. Add in chili powder, stirring to coat. Transfer mixture to a slow cooker; add in the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper; stir to combine. Cover and cook on LOW for 8 hours. Serve sloppy-joe style on warmed buns.

Begin by sauteing chick peas in the oil (or a little of the lemon juice/broth) first, as they take the longest to really heat through. Be sure to season them well. Next, add the peppers, onions and garlic. Once these are nicely browned, add the spinach. Deglaze with lemon juice and veg. broth (this means your pan will sizzle-- if it doesn't, everything will end up soggy). The lemon juice and veg. broth will quickly reduce to coate everything nicely. Last, add the herbs and craisins and combine well. Season again.

*** Depending on the fast and one's own personal preferences and needs, adding feta to this recipe once you have taken it out of the pan really makes this dish yummy! This is a great way to get kids to eat it, too...

Logged

Whoever receives one little child like this in My name receives Me.Matthew 18:5

well I'll be! I can't believe these were sitting here all this time and I didn't pay attention. There is actually stuff without shrimp and soy on here!!! some of these look fantastic! You guys don't know how important it is to some folks health to find non soy, or seafood recipes!!

1. Boil water. Add dashi. Turn down heat. Stir.2. Add tofu and drained seaweed. Let cook for a minute on low. In meantime, spoon 1/2 cup of the hot stock into bowl with the miso paste. Using chopsticks, mix to melt the miso paste so that it becomes a smooth mixture.3. Turn off heat. Add all of the miso. Stir. Serve. Top with chopped green onion. Serves 4.

1. Boil water. Add dashi. Turn down heat. Stir.2. Add tofu and drained seaweed. Let cook for a minute on low. In meantime, spoon 1/2 cup of the hot stock into bowl with the miso paste. Using chopsticks, mix to melt the miso paste so that it becomes a smooth mixture.3. Turn off heat. Add all of the miso. Stir. Serve. Top with chopped green onion. Serves 4.

You may substitute vegetarian broth or boullion cube for this just assure you cut down on the salt. This will make this dish ok with the fast.

Bulgur and Lentil PilafIngredients:1 cup lentils4 cups vegetable broth or water1 bay leaf3 Tbsp. Fasting margarine1 large onion, choppedSalt and pepper (to taste)1 cup coarsely ground bulgurDirections:1) Rinse the lentils and put in a pot with enough broth to cover. Add bay leaf, bring to a boil and keepcovered. Turn off heat and let stand for 30 minutes.2) While the lentils are soaking, melt margarine in a heavy pot. Add chopped onion, salt and pepper.Saute until onions are tender and transparent. When onions are ready, keep heat at medium, stir inbulgur and continue stirring until all the margarine is absorbed.3) Lower heat to a simmer and add the rest of the broth and lentils in their broth. Bring to a boil,reduce heat again, cover tightly and simmer until all the liquid has been absorbed. Add more liquiduntil the bulgur and lentils are cooked.

This is a great and easy minestrone soup, I must admit I usually start off with more liquid and use a large bottle of V-8 Juice as my basie and double the frozen vegetables as I usually amke it for 8-10 people. It is great even fior those who do not particularly like Minestrone soup.

Thanks everyone, for sharing all the great recipes! I have a request: does anyone have a recipe for Lenten Shepherd's Pie made with mushrooms instead of meat? I was served this somewhere recently and it was very delicious, but I can't find the recipe anywhere online. Thanks so much!

Saute the peppers, onions, and garlic until soft. Add remaining ingredients and simmer for 20 minutes until most liquid has boiled off. Serve over rice.

Super easy, and really tasty. I actually go heavier on the curry powder as well as using a specialty blend that's mixed with coriander. You can also mix the beans with the rice and use as a filling in pita bread. Yummy!

Logged

Artillery adds dignity to what would otherwise be a vulgar brawl. ~Frederick the Great

Thanks so much, Galina! I will have to try this. I figured it would be fairly simple to make, but wasn't exactly sure of the recipe! I believe the sisterhood also makes some sort of delicious gravy to serve with it.